If you like something…

To combat all the chocolate we’re inundated with around Valentine’s Day (but don’t get me wrong, I love chocolate), here’s a sweet little healthy-ish treat. Banana bread muffins, like banana bread, but ready in half the time! These are especially good as mini muffins – a 1-bite treat, perfect for snacking! Share them with your co-workers, and spread the love.

was just on the hunt for a new banana bread recipe when i stumbled across this one. not sure if i'll make it since i do prefer a more traditional banana bread sweetness/flavor, and to the tender p's point, there are no sweeteners in this recipe. typically banana bread contains sugar, brown sugar, or maple syrup in addition to the bananas themselves. even dominique ansel's famous banana bread recipe has two cups of sugar (and that's with only two cups of flour, versus the three cups of flour in this recipe). but there's plenty of room for different recipes in the world! and different opinions about them!

Thanks for the vote of confidence but the ingredients are a problem for me, not the technique. I found that these are more like a banana flavored biscuit (even with, yes, VERY ripe, black bananas). In addition to my preference for a slightly sweeter muffin, there's no acidic element to balance out the baking soda, so there's a distinct metallic flavor that is not pleasant. Kicking myself for not noticing before baking. I usually have much better luck with Food52.

Do you have a suggestion for an additional ingredient? We love trying variations and alternates! The times we’ve made them they haven’t given a metallic taste. I will say that they could probably use some yogurt in there.

Sounds like you have very particular set of preferences. That said, please don’t advise others to "Stay away" from our recipes. We’ve made these too many times with too many positive reviews by friends and strangers for you to recommend that people avoid them based on your very personal preferences. It goes against the idea of community that we, and probably Food52, try to build. Even though you’re entitled to your opinion, it wouldn’t be fair to end the experience for someone else before they even try it. If you didn’t realize, that’s ok too. There’s often a gap between intent and perception.

Next time, try first offering that positive knowledge that you clearly have, maybe in the form of a suggestion or additional ingredient, rather than a blanket 'no' vote. It would make the sharing of the recipe be much more positive, and help the community rather than the individual. Thanks!

Do you collect your recipes for yourself or for others too? If you have a blog or other space (Pinterest, etc.) that you build, we’d love to check it out or contribute in some way.

This is a weird recipe. It wasn't until I had mixed the batter that i realized there was no sweetener. Even with sweet bananas, you need a little bit of some sort of sugar! Also the moisture content is off--the batter is very thick. The baked result is very bland and I can taste leveaning. Stay away!

Thanks for trying the recipe, sorry you had a bad experience with it. The bananas are the (natural) sweetener. Make sure you definitely use over-ripe ones. The brown color is literally the sugar reacting with the air, so the browner the better. In addition, you can use milk-chocolate chips which will add some more sweetness for you.